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                     VALERIE'S GOLDEN CHANA DAL SOUP

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chana dal -- cleaned thoroughly
  1              large  onion
  4             cloves  garlic -- chopped
     1/4           cup  fresh basil leaves torn into small pieces
  1             medium  carrot
  1              stalk  celery
  1              small  orange sweet potato or yam
  1                     cherry pepper -- seeded and sliced
  1               long  hot pepper -- seeded and sliced
  8               cups  water or vegetable stock
  2        tablespoons  olive oil
  2                     bay leaves

Cut onion into quarters lengthwise, and then slice.  Slice carrot into 1/2 inch
 long pieces, cut peeled sweet potato into chunks, and slice the celery.  Heat 
the olive oil in your soup pot and saute the onions until they are golden.  Add
 all of the other ingredients except the dal and water and continue to stir unt
il they start to soften and look cooked.

The cherry peppers are small (maybe golf-ball size) round red peppers.  They ar
e relatively mild -- jalapenos are a little hotter.  Any red pepper can be subs
tituted.  The bright red color of the cherry peppers looks pretty in the soup.

Add the chana dal and water/stock, bring to a boil, and then simmer for about 1
 to 1 1/2 hours.  Serve with whole grain bread and a green salad.

This is a very mild concoction.  Feel free to add more or hotter peppers to tas
te, and salt, if you use it.

Recipe by Valerie Gladfelter.

Converted by MC_Buster.




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Per serving: 63 Calories (kcal); 5g Total Fat; (63% calories from fat); 1g Prot
ein; 5g Carbohydrate; 0mg Cholesterol; 193mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Ot
her Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0